1 kg Fresh Salmon fillet, skin on, bones removed

½ cup Dill chopped

1Tb Maldon Salt

½ cup Telegraph Hill Balsamic Drizzle

¼ cup Telegraph Hill Extra Virgin Olive Oil

Mix all ingredients together and pour into a container large enough to hold the Salmon. Place the Salmon Fillet, skin side up, into the marinade. Marinate for 1-4 hours in the fridge. Cut Salmon Fillet (skin on) into serving size pieces and place under hot grill skin-down for 3-4 mins Alternatively cook for 3-4 mins on a Café Grill.

Drizzle with marinade to serve (skin off if desired). Garnish with chopped Dill.

Serves 6-8